Walk down memory lane

was craving for good old traditional sponge laden with rich creamy butter with unpretentious decoration i used to have during my childhood days. You know, those classic 60's buttercream cakes found in those old confectionaries where the smell of butter waft in the air the minute you stepped in? Those cakes were used as gifts for wedding 过大礼 or for baby full-month celebration with vibrant colours buttercream frosting, topped with fruity jam or coarse peanuts.Well, i was too lazy to head out  hunting down for that bites of memory, so instead i decided to make my very own to satisfy my crave as i flipped through albums of tattered yellowish photos. Tho i can't replicate every bit but for every slice, i'm absolutely satisfied as i walked down the memory lane...

 

evenly sliced, topped with blueberry jam and chocolate rice.

Love the contrast! Simple yet a crowd-pleaser!

Months have gone by in a flash, i have since make many friends here whom share the similar passion *bow* Thank you for dropping by and leave your comments. It was such sweet encouragement that kept me going at any junction with the thought of giving up linger in my mind.of giving up blogging. I hope to find back my mojo in one of my Christmas pressies and unwrap many great years of blogging ahead with Santa granting my wish. Hope to see ya around! Will you?

Till then, guess all of us will be busy with all the cooking, baking and feasting for the upcoming Christmas and New Year. Wishing all my friends and readers,

Merry Christmas and a very Happy New Year!

♥     ♥    ♥



Basic traditional sponge cake

Ingredients:

4 eggs
100g caster sugar
120g plain flour (sifted)
3tbsp melted butter

toppings:
some blueberry jam
some chocolate rice

Note from Hearty Bakes:
i make one recipe of vanilla sponge and one recipe of chocolate sponge by substituting 1 tbsp plain flour with 1tbsp cocoa powder to make the chocolate sponge.

Coffee Butter Cream Frosting:
Butter 120g
Icing Sugar 45g
Milk 75g
3tsp Instant coffee granules (dissolved with 1tbsp hot water)

Method:

put eggs into a mixing bowl. Use high speed to whisk until frothy. add in sugar slowly. whisk mixture until very light and fluffy. You may test by dripping batter into a "O" shape and it can keep the shape for 10 seconds.

continue to beat for 3-5minutes until batter is very fine and smooth.

divide flour into 3 portions and sift flour onto the egg mixture.

fold flour lightly into egg mixture in one direction follow by 3 tbsp of melted butter. Do not over-fold.

pour into a lined and greased baking tin and bake in a pre-heated oven at 180deg C for 30-35 minutes until cooked and golden brown.

Remove and leave to cool.

Next, prepare the coffee butter cream frosting. beat butter and sugar till fluffy and pale in colour. Gradually add in the milk continue beat and add in the coffee mixture
sandwich the slices of sponge with spread of coffee butter cream and decorate cake as you wish.


Recipe reference for sponge: Agnes Chang I can Bake